Just Ask Restaurant of the Month - O'Connell's Ballsbridge

“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

The “Just Ask!” Restaurant of the Month winner for October is O'Connell's Restaurant, Ballsbridge, Dublin 4.

Tom O’Connell – a brother of Darina Allen of Ballymaloe Cookery School – established this restaurant’s reputation in its former premises nearby (at Bewley’s Hotel) and, as there was a brief hiatus when the hotel changed ownership, fans were delighted when he found a new home for it in the neighbouring D4 Berkeley Hotel (formerly the Berkeley Court). O’Connells is renowned for its commitment to quality ingredient-driven modern Irish cooking - simple food, with natural flavours – and it is probably Ireland’s most coeliac-friendly restaurant, offering home-baked gluten-free bread and menus that are almost entirely gluten-free. (Rosemary Kearney, author of ‘Healthy Gluten Free Eating’, is a consultant.)

The new restaurant has more atmosphere and comfort than the old premises, but the philosophy is unchanged: menus, as always, are a hymn to quality ingredients, naming individual artisan producers and suppliers, often in dishes that have become house specialities.

Mildly spiced pumpkin soup, for example, is served with lardons of smoked Gubbeen bacon, and goats cheese and honey come from Ardsallagh Farm at Carrigtwohill, near Cork city. Fresh salmon is Clare Island Organic, organic oak smoked salmon is from Shanagarry and other fish is delivered six times a week from Castletownbere. Free range organic pork from T J Crowe in Tipperary is worth coming here for in itself, beef is from the famed Irish Hereford Prime Beef Society, and lamb from Camolin Co Wexford – and, unlike many restaurants, O’Connells chicken is corn-fed Irish.

Value for money has always been a key feature of O’Connells too, and this is even more strongly emphasised at the moment, on all of the various menus offered at different times of day and also on the exceptionally informative wine list. And all this has not gone unnoticed by the canny residents of Dublin: interestingly, Tom mentions that “ For the Sunday Evening Supper Menu - a new meal period for several months now which has become very successful - we get lots of parents catching up with their young adult off-spring.”

All round, just the kind of restaurant where discerning diners can relax, safe in the knowledge that no corners are being cut – and that the bill will be as customer-friendly as the menu.

MENUS

DINNER MENU

O’Connells in Ballsbridge 1999–2009

10 Year Anniversary Menu
(Main Course Price indicates Full Menu Price)


Mildly Spiced Pumpkin Soup
with Lardons of Smoked Gubbeen Bacon
O’Connells French Onion Soup Gratinée Irish Cheddar Cheese Croûtons
Salad of Ardsallagh Goats Cheese & Roast Sweet Peppers
Rocket Leaves, Olives & Extra Virgin Olive Oil
Bill Casey’s Shanagarry Oak Smoked Organic Irish Salmon Pickled Cucumber & Dill Mayonnaise
Peppered Carpaccio of Hereford Prime Fillet Beef Balsamic Vinegar, Parmesan Shavings, Pine Nuts & Rocket
O`Connells Chicken Liver Pâté with Melba Toast & Cherry Tomatoes
Assiette of Bruschettas Roast Sweet Pepper & Flat Parsley | Olive, Chilli & Caper | Broad Bean & Mint
Pan-fried Nora Egan`s Inch House Tipperary Black Pudding (Also available gluten free)
Apple Compote, Grainy Mustard Sauce & O’Connells Potato Crisps
Organic Irish Salmon Spring Rolls with Coriander Dipping Sauce

***
Grilled Fillet of Clare Island Organic Irish Salmon €25.00 -
Sautéed Cucumber, Dill, Radish & Grainy Mustard Sauce
Pan-fried Fillet of Castletownbere Plaice Tartare Sauce & Chips €25.00
Pan-fried Castletownbere Ray Wing | Herb, Garlic & Chilli Oil €25.00
Breaded Free-Range Irish Pork Schnitzel Forestière Style €25.00
Mushroom & Herb Cream Sauce
Grilled Breast of Corn-fed Irish Chicken Herbed Bread Sauce & Cranberry Jus €25.00
Slow Braised Shank of Irish Lamb Creamed Leeks & Rosemary Braising Juices €27.50
Pasta Vetterino Garlic, Cream, Shallots, Garden Peas & Grana Padano Cheese €25.00
Peppered Casserole of Irish Beef with Scallions & Pumpkin €25.00
Grilled Rib Eye of Irish Hereford Prime Beef Caramelised Onions | Mixed Peppercorn Sauce €29.50
Grilled Medallions of Irish Hereford Prime Fillet Steak
Creamy Spinach | Thyme Roast Shallots | Béarnaise Sauce €32.50
Oven Roast Fillet of Castletownbere Cod with Valentia Island Scallops | White Wine Sauce €32.50

***

O’Connells Little Pot Desserts (all gluten free) – your choice of two per person:

Warm Chocolate Pudding – Tiramisu – Coconut Pannacotta with Plum Compote
Warm Pear & Almond Pudding – Warm Apple Crumble with Spiced Fruits

. . . O’Connells Homemade Ice-Creams & Sorbets . . .
Ice Creams ... Vanilla – Chocolate – Raspberry & Mascarpone Sorbets ... Blueberry - Mango

Three Course Menu - First Course, Main Course and Dessert
(Main Course Price indicates Full Menu Price) (There is a Service Charge of 10% for parties of six persons and above)
__________________________________________________________________

Coeliacs - Please ask for The Restaurant Manager to personally take your order.
The majority of dishes on this menu are either Coeliac Friendly or may be prepared Coeliac Friendly.
The Coeliac friendly dishes are prepared in our kitchens where Gluten is also used. O’Connells - Catering for Coeliacs since 1999.
______________________________________________________________________________________________________

Our Food Producers – A 10 Year Relationship
We are proud of our enduring relationships with some of the best food producers in Ireland and their sales partners
Lamb - Irish Country Meats, Camolin, Co Wexford; Beef – Irish Hereford Prime Beef Society; Ardsallagh Goats Cheese
and Cashel Cheese all via Pallas Foods Distributors, Newcastlewest, Co Limerick
Bill Casey, Shanagarry, Co Cork - Smoked Organic Irish Salmon | Fingal Ferguson, Schull Co Cork - Smoked Bacon, Chorizo & Salami
Shellfish de La Mer, Castletownbere, Co Cork – all our Fresh Fish – six deliveries a week
T J Crowe, Dundrum, Co Tipperary, Organic Pork & Nora Egan’s Inch House, Co Tipperary Black Pudding
Corn-fed Irish Chicken, O’Mahoney Meats, Co Dublin
Organic Salads & Vegetables – Gold River Farm, Aughrim, Co Wicklow
All other Fruits & Vegetables – Goldcity Produce (Formerly – The Boggan Family), Dublin Market
Ecodirect, Dublin – Gluten Free Flour and Produce

---

EARLY BIRD DINNER MENU

O’Connells in Ballsbridge 1999–2009

Early Bird Dinner Menu
(Seating 7 Days a Week, 6.00 to 7.00pm)

Mildly Spiced Pumpkin Soup
with Lardons of Smoked Gubbeen Bacon
O’Connells French Onion Soup Gratinée Irish Cheddar Cheese Croûtons
Salad of Ardsallagh Goats Cheese & Roast Sweet Peppers
Rocket Leaves, Olives & Extra Virgin Olive Oil
Bill Casey’s Shanagarry Oak Smoked Organic Irish Salmon Pickled Cucumber & Dill Mayonnaise
Peppered Carpaccio of Hereford Prime Fillet Beef Balsamic Vinegar, Parmesan Shavings, Pine Nuts & Rocket
O`Connells Chicken Liver Pâté with Melba Toast & Cherry Tomatoes
Assiette of Bruschettas Roast Sweet Pepper & Flat Parsley | Olive, Chilli & Caper | Broad Bean & Mint
Pan-fried Nora Egan`s Inch House Tipperary Black Pudding (Also available gluten free)
Apple Compote, Grainy Mustard Sauce & O’Connells Potato Crisps
Organic Irish Salmon Spring Rolls with Coriander Dipping Sauce

* * *
Grilled Fillet of Clare Island Organic Irish Salmon
Sautéed Cucumber, Dill, Radish & Grainy Mustard Sauce
Pan-fried Fillet of Castletownbere Plaice Tartare Sauce & Chips
Pan-fried Castletownbere Ray Wing | Herb, Garlic & Chilli Oil
Breaded Free-Range Irish Pork Schnitzel Forestière Style
Mushroom & Herb Cream Sauce
Grilled Breast of Corn-fed Irish Chicken Herbed Bread Sauce & Cranberry Jus
Slow Braised Shank of Irish Lamb Creamed Leeks & Rosemary Braising Juices
Pasta Vetterino Garlic, Cream, Shallots, Garden Peas & Grana Padano Cheese
Peppered Casserole of Irish Beef with Scallions & Pumpkin

(A supplement of 4.50 applies to the following dishes)

Grilled Rib Eye of Irish Hereford Prime Beef Caramelised Onions | Mixed Peppercorn Sauce
Grilled Medallions of Irish Hereford Prime Fillet Steak
Creamy Spinach | Thyme Roast Shallots | Béarnaise Sauce
Oven Roast Fillet of Castletownbere Cod with Valentia Island Scallops | White Wine Sauce


Main Courses served with Vegetables & or a Green Side Salad

* * *
O’Connells Little Pot Desserts (all gluten free) – your choice of two per person:

Warm Chocolate Pudding – Tiramisu – Coconut Pannacotta with Plum Compote
Warm Pear & Almond Pudding – Warm Apple Crumble with Spiced Fruits | Mrs Hanrahan’s Port Wine Sauce

. . . O’Connells Homemade Ice-Creams & Sorbets . . .
Ice Creams ... Vanilla – Chocolate – Raspberry & Mascarpone Sorbets ... Blueberry - Mango

Early Bird Dinner Menu
Two Courses & Tea/Coffee - €21.00 (some supplements apply) (Third Course €4.00)
(There is a Service Charge of 10% for parties of six persons and above)
__________________________________________________________________

Coeliacs - Please ask for The Restaurant Manager to personally take your order.
The majority of dishes on this menu are either Coeliac Friendly or may be prepared Coeliac Friendly.
The Coeliac friendly dishes are prepared in our kitchens where Gluten is also used. O’Connells - Catering for Coeliacs since 1999.
______________________________________________________________________________________________________

Our Food Producers – A 10 Year Relationship
We are proud of our enduring relationships with some of the best food producers in Ireland and their sales partners
Bill Casey, Shanagarry, Co Cork - Smoked Organic Irish Salmon | Fingal Ferguson, Schull Co Cork - Smoked Bacon, Chorizo & Salami
Shellfish de La Mer, Castletownbere, Co Cork – all our Fresh Fish – six deliveries a week
T J Crowe, Dundrum, Co Tipperary, Organic Pork & Nora Egan’s Inch House, Co Tipperary Black Pudding
Corn-fed Irish Chicken, O’Mahoney Meats, Co Dublin
Organic Salads & Vegetables – Gold River Farm, Aughrim, Co Wicklow
All other Fruits & Vegetables – Goldcity Produce (Formerly – The Boggan Family), Dublin Market
Lamb - Irish Country Meats, Camolin, Co Wexford; Beef – Irish Hereford Prime Beef Society; Ardsallagh Goats Cheese
and Cashel Cheese all via Pallas Foods Distributors, Newcastlewest, Co Limerick
Ecodirect, Dublin – Gluten Free Flour and Produce

---

SUNDAY EVENING SUPPER MENU

O’Connells Sunday Evening Supper

(Menu subject to some change)

Buffet of First Courses - All Coeliac Friendly
(We mix and combine as you choose)

Potato & Thyme Leaf Soup with Parsley Pesto
Roast Vegetable Salad Vinaigrette Dressing
Mixed Organic Salad Leaves with Cashel Blue Cheese Dressing
Potato & O’Connells Hot Smoked Organic Irish Salmon Salad with Capers & Herbs
Potato & Scallion Salad Coronation Penne Pasta Salad with Chicken and Curry Spices
Caesar Salad with Lardons of Smoked Gubbeen Bacon, Grana Padano Cheese & Croûtons
Mildly Spiced Chickpea Salad Beetroot, Walnut & Rocket
Roast Peppers with Ardsallagh Goats Cheese, Extra Virgin Olive Oil


Your choice of Main Course (served at the table) - All Coeliac Friendly

Grilled Breast of Irish Corn-Fed Chicken Herbed Bread Sauce, Cranberries & Rosemary Jus
Peppered Casserole of Hereford Prime Irish Beef with Scallions & Pumpkin
Breaded Schnitzel of Free-Range Irish Pork Forestiére Mushroom and Herb Cream Sauce
Grilled Fillet of Clare Island Organic Irish Salmon
Sautéed Cucumber, Dill, Red Radish & Grainy Mustard Sauce
Rosemary’s Thai Fish Cakes with Dipping Sauce
Pan fried Fillet of Castletownbere Landed Plaice Tartare Sauce and Chips
Pasta Vetterino with Garlic, Cream, Shallots, Garden Peas & Grana Padano Cheese
Rosemary’s Home-made Irish Pork Sausages Bramley Apple Sauce
Grilled Medallions of Fillet Steak of Irish Hereford Prime Beef ** (supplement of €4.50)
Creamy Spinach, Thyme Roast Shallots, Peppercorn Sauce

Desserts - All Coeliac Friendly
Bread & Butter Pudding - Sticky Toffee Pudding
Chocolate Orange Hazelnut Tart - Californian Lemon Polenta Cake
Ina’s Irish Coffee Meringue Roulade
O’Connells Really Fresh Fruit Salad – Tiramisu – Autumn Plum Compote
One Course Menu €16.50**
Your choice of a Large Salad Plate Selection from the Buffet or a Hot Main Course from the Kitchen
Two Course Menu €21.00**
First Course or Dessert and Your choice of a Large Salad Plate from the Buffet or a Hot Main Course from the Kitchen
Three Course Menu €25.00** First Course, Main Course and Dessert
(Some supplements of €4.50 apply when indicated) ** (There is a 10% Service Charge for parties of six persons and above)
Coeliacs - Please ask for The Restaurant Manager to personally take your order.
The majority of dishes on this menu are either Coeliac Friendly or may be prepared Coeliac Friendly.
The Coeliac friendly dishes are prepared in our kitchens where Gluten is also used. O’Connells - Catering for Coeliacs since 1999.
______________________________________________________________________________________________________

Our Food Producers – A 10 Year Relationship
We are proud of our enduring relationships with some of the best food producers in Ireland and their sales partners
Bill Casey, Shanagarry, Co Cork - Smoked Organic Irish Salmon | Fingal Ferguson, Schull Co Cork - Smoked Bacon, Chorizo & Salami
Shellfish de La Mer, Castletownbere, Co Cork – all our Fresh Fish – six deliveries a week
T J Crowe, Dundrum, Co Tipperary, Organic Pork & Nora Egan’s Inch House, Co Tipperary Black Pudding
Corn-fed Irish Chicken, O’Mahoney Meats, Co Dublin
Organic Salads & Vegetables – Gold River Farm, Aughrim, Co Wicklow
All other Fruits & Vegetables – Goldcity Produce (Formerly – The Boggan Family), Dublin Market
Lamb - Irish Country Meats, Camolin, Co Wexford; Beef – Irish Hereford Prime Beef Society; Ardsallagh Goats Cheese
and Cashel Cheese all via Pallas Foods Distributors, Newcastlewest, Co Limerick
Ecodirect, Dublin – Gluten Free Flour and Produce